Stone Fruit

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.

Is this recipe for a side dish or a dessert? It’s your call—either way provides a serving of fruit for each diner. You might want to make a double batch of the walnut crunch and use the extra to top fat-free yogurt or hot cereal for breakfast.

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.